Recipe: Corn Fritters

Corn Fritters are easy to make and insanely good. Matt can’t stop eating them…

And so continues our week of new corn recipes, thanks to Neighbor Delford and the insane number of ears he has given us. We’ve baked it, we’ve creamed it, we’ve made it in to dessert….tonight we’re going a new route.

Today we’re going to bring out the electric skillet, fill it up with oil, turn it to 325 and fry up some fritters.

This recipe comes from my personal girl-crush, the fabulous, hilarious and very Southern, Miss Paula Deen.

frying up the fritters–you can do it in a French oven, like I did tonight, or use the electric griddle for a more precise frying temp.

INGREDIENTS:

• 1 1/4 cups self-rising cornmeal mix
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs, slightly beaten
• 1/4 cup (1/2 stick) butter, melted
• 1 (15.25 ounce) can corn, drained
• Vegetable oil, for frying

DIRECTIONS:

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.